The main cooking surface of the E-330 comprises 507 square inches, with the remaining 130 inches taking up residence on the warming rack. For the II E-330, the main surface covers 513 square inches and the warming rack adds an additional 156. While the Flavorizer bars on the original Genesis E-330 have the same porcelain coating as the cooking grates, the ones on the Genesis II E-330 are made of stainless steel.
This two-burner grill was slower to preheat than the top grills in our tests and might need more than 10 minutes to reach the grilling temperature you want. Once it does, our tests show that the portable bbq temperature remains constant across the grates. Indirect cooking, where food is placed off a direct flame, was very good. The Genesis Series has been a staple of the Weber BBQ lineup since 1985.
Unfortunately the Genesis failed this first attempt, requiring almost 4 hours for its probe to hit the magic number. The temperature inside the grill box hovered at around 250 degrees with the left and right burner dials at the medium setting. After seeing the test through to the end , the chicken was inedible. Its skin was as leathery as a football and the flesh inside was watery, mushy and thoroughly unappetizing. All of the various iGrill models link to the Weber mobile app, which lets you monitor the Genesis II wirelessly from a distance of 30 feet.
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Only half of the heat deflectors plates will have burners underneath them. So do not be alarmed when not all plates have a burner. Finally there’s the semi-protected enclosure for your propane tank, complete with gas level indicator. The Weber Genesis II series represents Weber’s update portable bbq and replacement of the trusty old Genesis range. The Genesis II range brings new technology and expanded grill sizes to the table. If you use the Genesis E-330 vs the Genesis II E-330 as a template, you can expect the updated versions to be slightly larger than their predecessors.
But we cooked salmon on both the skinny and the thick side of the grates and had no trouble with sticking either way. The grill’s primary cooking grates may be made of bare cast iron, which generally sears meats well and keeps grilling temperatures consistent. Bare cast iron, however, must be kept oiled to prevent rusting.